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The cool, herbal, buttermilk verve of ranch dressing, now in vinegar form! This batch is made from dill, parsley, and garlic along with a secret ingredient: cabbage. While the cabbage lactofermented into proto-sauerkraut, we combined herbs and alliums with wildflower honey to make the base vinegar. The lactofermentation developed a strong buttermilk flavor, allowing us to make this tart essence of ranch with zero dairy whatsoever. It’s an excellent salad dressing, of course, but we love it as a pickling liquid, and it makes a marvelous brine for chicken or turkey.